In the famous words of Ina Garten, this weekend I “turned up the volume” on my hashbrown casserole. Don’t get me wrong, I love the original, but this weekend I was looking for something a little more filling. So, I did what any southern cook would do; added sausage! This is a great option when you are feeding a crowd because it is basically a one dish breakfast. I’m not gonna lie, I did fry an egg and put it on top of mine and the yolk running down over the hashbrowns and sausage put it over the top. But, the people who ate it eggless gave rave review as well; I mean really potatoes and sausage…nothing wrong with that!
Sincerely Loving Food,
Potato and Sausage Breakfast Casserole
1 lb Hashbrowns
1 lb Sage Sausage (or breakfast sausage)
2 Cans Cream of Mushroom Soup
1½ C Onion, diced (usually 2 small onions)
1½ C Shredded Cheddar Cheese
1 C Sour Cream
1 stick of Butter, thinly Sliced
1 tbl each salt and pepper
Brown the sausage over medium-high heat until cooked through and drain on a paper towel lined plate. Preheat oven to 350. Mix all ingredients together in a large bowl. Pour into a 13x9 baking dish, and sprinkle with a little more cheese if desired. Bake for an hour and a half.